Cauli cheese soup with golden herb croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 leeks, chopped and washed
- butter
- 1 large cauliflower, trimmed and broken into small florets
- 600ml vegetable stock
- 500ml whole milk
- 100g cheddar, grated
- or veggie alternative 50g parmesan or grana padano, finely grated
HERB CROUTONS
- ½ loaf ciabatta bread, crusts cut off then cut into pieces
- olive oil
- 1 tsp of chopped leaves thyme
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta with 2-3 tbsp olive oil then sprinkle with sea salt and the thyme and toss again. Spread onto a baking tray and cook for 10-15 minutes until crisp and golden.
- STEP 2
For the soup, cook the leeks in a large knob of butter until softened. Add the cauliflower and cook for 5 minutes. Add the stock and milk then bring to a simmer and cook for 20-25 minutes until the cauli is really soft.
- STEP 3
Use a stick blender to blitz the soup to smooth. Gently reheat then stir in the cheeses until melted. Serve topped with the croutons.